METHOD1 Place the cream in a large bowl and set aside.2 Dissolve the sugar with the water over a low flame in a heavy-based saucepan. This will only take a few minutes.3 Add to the dissolved sugar, the grated orange rind, vanilla, pandan leaves and coconut milk. Over a low flame cook gently for 15 minutes.4 Meanwhile soak the gelatine leaf in cold water for 5 minutes or until softened. Squeeze water from gelatine and add to coconut milk mixture, stirring to dissolve gelatine.5 Strain the mixture through a fine sieve onto the cream, stirring to combine.6 Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in the slightly cooled cream mixture. Otherwise pour into 6 elegant glasses. 7 Refrigerate overnight or until set.8 To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.